Super soft & juicy Dahi bhalle recipe/dahi vada recipe/ Arshia Khan скачать в хорошем качестве

Super soft & juicy Dahi bhalle recipe/dahi vada recipe/ Arshia Khan

Dahi bhalla recipe with step by step photos. Dahi bhalle is a popular snack in North India, particularly in Delhi and Punjab. The taste and texture of Dahi Bhalla is quite versatile as there are varied elements that go into it. There’s a perfect balance of sweet, sour, salty, spicy and tanginess in this dish, just like any other chaat preparation.The method to make dahi bhalla is same as preparing Dahi Vada, but there is a difference in the assembling and the final dish. In dahi bhalle, papdis (fried flour crispies), boiled potato cubes and cooked chickpeas are added which are not added in the latter. I make dahi bhalla usually during festive occasions like Diwali or Holi or when we have a get together at home. This recipe serves 20 to 22 people, if each person is served two vadas. This recipe can be halved also.In the recipe I have used both urad dal and moong dal to make the vadas. Use fresh thick curd. I used homemade curd. This recipe is also a no onion no garlic version, as in the green chutney, I have not used any onions or garlic. Making dahi bhalla chaat takes time. You can make the sweet imli ki chutney and green chutney a day before. You can also prepare the vadas a day before. Soak them in water, squeeze out the water from the vadas and refrigerate. The papdis can be made at home or brought from outside. The chickpeas also can be cooked a day before and refrigerated. Serve dahi bhalla chaat chilled as a snack or a starter